Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Cliffton Easle, Andrew Green
• 18 hole course, par 72, designed by Cliffton Easle, Bob Cupp
• 18 hole course, par 72, designed by Bob Cupp, Tim Liddy

Racquet Facilities

• 12 outdoor lighted Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

33,000 Sq. Ft. Wellness center that encompasses a vast fitness floor, specialty boxing center, indoor turf, four studio rooms (Pilates Reformer Studio, Yoga Studio, Main Studio, and Spin Studio), spa facility and outdoor class space. Our fitness team consists of over twenty personal trainers/class instructors, two physical therapists, one dietician, and one non-invasive pain specialist. We have 8 outdoor and lighted pickleball courts at our racquets center. Four bocce courts at our Wellness Center

Dining Facilities

• 3 Casual Dining Room that seats 300
• 2 Formal Dining Room that seats 120
• 1 Informal Dining Room that seats 75

The Food and Beverage Manager is responsible for overseeing daily Food & Beverage operations while ensuring an exceptional dining experience for all members and guests. This role combines strong operational leadership with a focus on team development, service excellence, and consistency across all dining venues.

In addition to managing front-of-house performance, the Restaurant Manager plays a key role in driving service standards through structured training and coaching initiatives. As a leader in hospitality excellence, this position implements training programs that elevate staff performance and reinforce the Club’s commitment to high-quality, personalized service. This role is instrumental in enhancing both team member engagement and the overall member experience.

This position reports to the Assistant Director of Food and Beverage.

Operational Oversight – All Dining Venues (Rotational)

• Rotate through all dining venues to support daily operations, ensuring a seamless and high-quality dining experience across the Club.
• Assist in directing, scheduling, and supporting service teams to ensure readiness and consistent execution.
• Partner with culinary teams to maintain standards in food presentation, service flow, and overall guest experience.
• Monitor and support the upkeep, ambiance, and operational flow of each venue to ensure alignment with Club standards.
• Act as a visible leadership presence to support member satisfaction and service excellence across outlets.
• Oversee all bar operations across outlets, ensuring consistency, efficiency, and adherence to the Club’s high service standards.
• Oversee beverage inventory, ordering, and cost controls, including liquor, beer and non-alcoholic offerings.
• Ensure proper storage, handling, and compliance with all safety and alcohol service regulations.
• Partner with leadership and Wine Director on beverage program development, including wine lists, cocktails, and seasonal offerings.
• Ensure bar setups, cleanliness, and organization always meet Club expectations.
• Train and mentor bartenders and service staff on beverage knowledge, proper techniques, and service standards.
• Evaluate and enhance the member experience through creative and elevated beverage offerings and service presentation.

Collaboration, Events & Leadership

• Partner with F&B leadership to maintain consistency in service standards across all outlets.
• Support the Events team to ensure all dining-related event setups and executions are seamless, organized, and aligned with service expectations.
• Participate in leadership BEO meetings to share operational feedback and opportunities for improvement.
• Assist with service recovery, special events, and departmental priorities as assigned by the Assistant Director of F&B.
• Observe safety and security procedures, ensuring proper use of equipment and maintaining a safe work environment.
• Perform all other duties as assigned by management.

Service Training & Development (Club-Wide)

• Support the delivery of training programs for F&B staff, contributing to onboarding and ongoing skill development.
• Reinforce established service standards through daily operations, feedback, and team support.
• Partner with culinary, operations, and outlet managers to stay aligned on menu updates, service expectations, and seasonal offerings.
• Assist in identifying opportunities for team improvement and support targeted training efforts as needed.
• Lead by example, promoting professionalism and a member-focused service culture.

Educational Requirements